Bone Broth & Collagen Protein Bars

Bone Broth and Collagen Protein Bars
Bone Broth & Collagen Protein Bars
photo by recipe author

 

Servings: 12
Preparation Time: 10 minutes

  • 2 cups coconut oil
  • 3/4 cup raw pumpkin seeds
  • 3/4 cup walnuts
  • 1 tablespoon raw cacao nibs
  • 4 tablespoons collagen powder
  • 4 tablespoons bone broth protein powder
  • 6 tablespoons chia seeds
  • 1/4 cup raw honey
  • 4 tablespoons cacao powder
  • 2 cups peanut butter
  • 1 cup unsweetened shredded coconut
  • pinch himalayan salt

Mix all ingredients together in a medium mixing bowl.

Pour into a 9×12 glass pan and allow to set up overnight in the fridge before cutting into bars and serving.

Keep in the fridge until ready to eat. They melt fast!

Orissa from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here!

 

Coconut Mushroom Soup

Coconut Mushroom Soup
Coconut Mushroom Soup
photo by recipe author

 

Servings: 12
Preparation Time: 10 minutes

Heat a sauce pan and add coconut oil. Add garlic and onion. Saute for a minute, then add salt, mushrooms and sugar.

Saute on low heat till the onions and mushrooms are cooked. Add thyme and flour. Mix well and then add the chicken stock.

Bring to a boil and cook further for 7-8 minutes. Add coconut cream concentrate and mix well.

Blend the soup using a hand blender or in a blender jar.

Sheetal from Foster City, CA won $50 for this recipe and photo! Submit your recipes and photos here!

 

Coconut Chocolate Bites

Coconut Chocolate Bites
Coconut Chocolate Bites
photo by recipe author

 

Servings: 12
Preparation Time: 10 minutes

Combine all ingredients except for the chocolate in a food processor and whirl until well-combined.

Scoop out mixture and roll into 12 balls. Chill for 30 minutes on a baking sheet or pan.

Melt chocolate in a saucepan over low heat.

Carefully dip tops of the bites in the chocolate, and return them to the baking sheet. Chill until the chocolate has hardened.

Stephanie from Rio Rancho, NM won $50 for this recipe and photo! Submit your recipes and photos here!

 

*Gluten Free Flour Mix

  • 1 cup brown rice flour
  • 1/2 cup coconut flour
  • 1/4 cup cornstarch
  • 2 tablespoons tapioca flour/starch
  • 1 1/2 teaspoons xanthan gum

Mix all ingredients together until well blended. Use as directed.

Omega-3 Salmon Patties

Omega-3 Salmon Patties
Omega-3 Salmon Patties
photo by recipe author

 

Servings: 20+ patties
Preparation Time: 30-40 minutes

  • (1) can wild caught salmon (14.75 ounces)
  • 2 tablespoons minced garlic
  • (1) stalk scallions, chopped
  • 2 extra large organic eggs
  • 1-2 teaspoons olive oil or coconut oil
  • half lemon, squeezed
  • 2 tablespoons ground flax
  • dry herbs and spices of choice
  • coconut oil for frying

Heat enough coconut oil in a pan for frying, on medium high heat.

Mash salmon on a plate. Mix in the garlic, scallions, eggs, 2 tablespoons olive or coconut oil, lemon juice, flax and herbs and spices of choice.

Scoop salmon balls (I used a cookie scoop) into the pan and flatten with a fork. Fry for 5-7 minutes or until golden brown. Flip and fry until fully cooked.

Transfer onto a plate and serve warm!

Note: Apple cider vinegar-crushed garlic cloves pairs well with this as a dipping sauce!

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

Can’t Beat Gluten Free Beet Cookies

Can't Beat Gluten Free Beet Cookies
Can’t Beat Gluten Free Beet Cookies
photo by recipe author

 

Servings: 12
Preparation Time: 30 minutes

  • 1 cup almond flour
  • 1 cup cassava flour
  • 1/3 cup coconut oil, softened
  • 1 medium beet, peeled and chopped
  • 4 Mejdool dates, pits removed
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Preheat over to 350° F. Line a cookie sheet with parchment paper.

Mix the almond flour, cassava flour, baking powder, and salt in a large bowl.

Place the beets, Mejdool dates, egg, and vanilla in a blender or food processor and blend until smooth.

Pour the blended mixture into the bowl with the dry ingredients and stir. Add the coconut oil and mix well.

Scoop dough into balls, gently patting each one flat before placing on the lined cookie sheet.

Bake for 12-15 minutes.

Allow the cookies to cool for two minutes and then transfer to wire rack to cool completely.

Kathryn from Boise, ID won $50 for this recipe and photo! Submit your recipes and photos here!

Savory Roast Butternut Squash

Savory Roast Butternut Squash
Savory Roast Butternut Squash
photo by recipe author

 

Servings: 6
Preparation Time: 20 minutes

  • 1 organic butternut squash
  • 1/2 bulb organic garlic
  • 1/4 cup coconut oil
  • salt, to taste
  • fresh ground pepper, to taste

Peel and de-seed butternut squash, dice into 1/2 inch cubes. Mince garlic. Mix together with coconut oil, add salt and pepper to taste.

Spread on a flat baking dish in a single layer.

Bake at 400° F for approximately 1 hour, or until tender. Stir occasionally. Serve hot.

Bekah from Tampa, FL won $50 for this recipe and photo! Submit your recipes and photos here!

Coconut Butter Lemon Bars

Coconut Butter Lemon Bars
Coconut Butter Lemon Bars
photo by recipe author

 

Servings: 40+ small bars
Preparation Time: 10 minutes

In a small/medium bowl, combine ingredients except for the ground flax. Stir well.

Line a 8×8 baking pan with parchment paper.

Transfer mixture onto the pan. Spread evenly.

Sprinkle with ground flax. Freeze.

Cut according to preferred shape and size, serve.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

Featured Product

ccc32

Ingredients: 100% Pure Coconut! Nothing else! Buy it now here!

What is Coconut Cream Concentrate™?

Coconut Cream Concentrate is whole coconut meat in concentrated form. It is sometimes referred to as “coconut butter.” It contains no additives* (not even water). The dried coconut meat is ground very finely, giving it a creamy consistency due to its high fat content, much like other nut butters. Since it is 70% fat, it is a rich source of pure coconut oil. Note: this is a food, not a cooking oil.

How is Coconut Cream Concentrate™ used?

You can mix 1 or 2 teaspoons of Coconut Cream Concentrate with water or juice to make a creamy coconut drink. Many people put it in their coffee as a non-dairy creamer. It is also an excellent ingredient for cooking and baking. Because of its low moisture content, it can be mixed right in the batter or dough of breads and pastries. It can also enhance soups, be blended with smoothies, or made into ice cream. Many people just eat it straight, or spread it on breads and crackers, because it is so delicious!

See Sarah Shilhavy’s article: 10 Different Ways to Eat Coconut Cream Concentrate

Note: in colder weather Coconut Cream Concentrate will become hard, due to the high amount of natural coconut oil and fiber. It needs to be warmed to liquefy. But this is a food, not a cooking oil. If you use high heat, it will burn.

How is Coconut Cream Concentrate™ different from canned coconut milks and creams?

Commercial coconut milks and creams are generally sold in cans, or sometimes boxes and tetra packs. The main ingredient in these products is water. If the fat content is 17%, it is called “coconut milk.” If the fat content is 24%, it is called “coconut cream.” But most of what you are purchasing is water. Coconut Cream Concentrate, on the other hand, has NO water, and is pure coconut. Unlike the commercial varieties, it also contains ALL the fiber of the coconut. Pure, dried coconut contains more fiber per gram than even oat bran! This fiber has been stripped out of commercial coconut milks and coconut creams. Also, almost all commercial coconut milks and creams have additives to prevent the water from separating from the coconut oil, and also have sulfites added to keep it white longer. Sometimes these additives are so small, that the FDA does not require them to list them on their labels as ingredients. Coconut Cream Concentrate, however, contains NO additives and NO preservatives at all: it is 100% natural coconut made from Philippine coconuts grown without pesticides or fertilizers. Coconut Cream Concentrate comes packaged in 1 pint or 1 quart glass jars.

Buy it now here!

Grain Free Cauliflower Fried Rice

Grain Free Cauliflower Fried Rice
Grain Free Cauliflower Fried Rice
photo by recipe author

 

Servings: 10-12
Preparation Time: 15 minutes

  • 8 quart pot
  • 4 teaspoons coconut oil
  • 1 large yellow onion
  • 4 carrots
  • 6 sticks celery
  • 8 ounces mushrooms
  • 1 pack frozen peas
  • 4 large garlic cloves
  • 3 medium/large heads cauliflower
  • 8 ounces fermented soy

Coat the bottom of a large deep pot with coconut oil. Then chop the onion, carrots, and celery, add these to the pot.

Next add the mushrooms and peas to the pot. Dice the garlic and add that to the other veggies in the pot. Let those veggies cook in the coconut oil for about 5 to 10 minutes on medium hight heat.

Then add the 3 heads of cauliflower to your blender and dice up into rice size pieces. Next add it to the rest of the veggies then pour about 4 fluid ounces of the fermented soy sauce into the pot and let cook for 45 minutes on medium heat, stirring occasionally.

Allow to cool and enjoy.

Kurt from Prescott, AZ won $50 for this recipe and photo! Submit your recipes and photos here!

Featured Product

Gold Label Virgin Coconut Oil

  • Hand-made in small batches – not mass-produced by machine

  • Wet-milled from fresh coconut milk

  • High heat used to extract antioxidants (why cold-pressed is NOT best)

  • Tested for the herbicide glyphosate

Buy here!